Persian cranberry sauce
By Good Food
Middle Eastern flavours of pomegranate molasses and orange zest bring a new dimension to traditional cranberry sauce, with a thick and chunky texture
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Prep:5 mins
Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 37
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fat 0g
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saturates 0g
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carbs 8g
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sugars 7g
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fibre 1g
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protein 0g
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salt 0g
Ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- juice and finely grated zest ½ orange, plus extra zest to serve
- 2 tbsp golden caster sugar, plus extra to taste
- pinch of ground allspice
Tip
Top tipThe texture of this recipe is thick, like a chutney, so if you prefer a thinner consistency, add 100ml water.
Method
Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.
